📝 About This Recipe
Hailing from the heart of Oaxaca and Puebla, Manchamanteles is a festive, ruby-hued mole celebrated for its unique balance of savory chilies and sweet tropical fruits. Unlike its darker, more complex cousins, this sauce shines with a bright acidity and a velvety texture derived from ground almonds and seeds. It is a sensory journey that marries the heat of ancho chilies with the honeyed notes of roasted pineapple and plantains, creating a sauce so rich and vibrant it famously earns its name by staining any tablecloth it touches.
🥗 Ingredients
The Chili Base
- 6 pieces Ancho chilies (stemmed, seeded, and deveined)
- 3 tablespoons Vegetable oil or lard (for frying)
Aromatics and Spices
- 1/2 large White onion (thickly sliced)
- 4 pieces Garlic cloves (peeled)
- 1 2-inch piece Cinnamon stick (preferably Mexican Canela)
- 3 whole Cloves
- 1/2 teaspoon Black peppercorns
The Nut and Seed Thickener
- 1/2 cup Raw almonds (skin-on or blanched)
- 3 tablespoons Sesame seeds (toasted until golden)
- 1/2 slice Bolillo roll or white bread (stale, for thickening)
The Fruit and Liquid
- 3 medium Roma tomatoes (roasted until charred)
- 2 thick slices Fresh pineapple (cored and peeled)
- 1 piece Ripe plantain (peeled and sliced into rounds)
- 4-5 cups Chicken or vegetable stock (high quality)
- 1/2 tablet Mexican chocolate (roughly 1.5 ounces)
- 1 tablespoon Salt (adjust to taste)
👨🍳 Instructions
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1
Begin by lightly frying the ancho chilies in a large skillet with a tablespoon of oil over medium heat for about 30-60 seconds per side until fragrant but not burnt. Transfer them to a bowl of hot water and soak for 20 minutes.
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2
In the same skillet, fry the almonds until golden brown. Remove and set aside. Add the sesame seeds to the pan, toast briefly until they pop and turn golden, then remove immediately.
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3
Add another tablespoon of oil to the pan and fry the onion slices and garlic cloves until they are softened and show dark charred spots. Remove from the pan.
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4
Fry the sliced plantains and pineapple slices in the remaining oil until caramelized and golden on both sides. Reserve half of the fruit for garnish and the other half for the sauce.
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5
Toast the cinnamon stick, cloves, and peppercorns in a dry pan for 1 minute to release their essential oils, then grind them in a spice grinder or mortar and pestle.
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6
Place the soaked chilies (without the soaking liquid), fried almonds, toasted sesame seeds, onion, garlic, roasted tomatoes, ground spices, the stale bread, and the half-portion of fried fruit into a high-speed blender.
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7
Add 2 cups of the stock to the blender and process until the mixture is an incredibly smooth, velvety purée. If necessary, work in batches.
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8
Heat a large heavy-bottomed pot or cazuela with a tablespoon of oil over medium-high heat. Carefully pour in the mole purée—it should sizzle loudly (this is called 'searing' the sauce).
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9
Reduce heat to low and stir constantly for 5 minutes as the sauce darkens slightly. Gradually stir in the remaining stock until you reach the consistency of heavy cream.
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10
Add the Mexican chocolate and salt. Simmer the sauce partially covered for 30-40 minutes, stirring occasionally to prevent the nuts from sticking to the bottom.
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11
Taste the sauce; it should be a harmonious blend of spicy, sweet, and nutty. Adjust salt or add a pinch of sugar if the tomatoes were too acidic.
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12
Gently fold in the reserved fried pineapple and plantains during the last 5 minutes of simmering to warm them through.
💡 Chef's Tips
Always use Mexican cinnamon (canela) if possible; it is softer and more floral than Cassia cinnamon. Don't skip frying the chilies, as this step develops a smoky depth that soaking alone cannot provide. If the sauce feels grainy, pass it through a fine-mesh sieve after blending for that professional, silky texture. For the best flavor, make the mole a day in advance to allow the spices and fruits to fully marry. If the sauce becomes too thick during simmering, splash in more stock or even a little pineapple juice.
🍽️ Serving Suggestions
Serve over roasted pork tenderloin or poached chicken breasts for a classic presentation. Pair with a side of fluffy white rice cooked with peas and carrots to soak up the extra sauce. Accompany with warm, handmade corn tortillas and a cold glass of Hibiscus (Jamaica) iced tea. A garnish of fresh cilantro and a few extra toasted sesame seeds adds a beautiful visual contrast. For a vegetarian option, serve over roasted sweet potatoes or thick cauliflower steaks.